Post #703118 by TropicDrinkBoy on Thu, Dec 26, 2013 4:11 PM

I got the ice cone maker a few months ago and have used it a number of times. It is an interesting addition to my exotic cocktail bar. I find that you need to have very finely crushed ice for it to work well. If the ice is too coarse the cone will fall to pieces before it can be used. For instance ice from the refrigerator ice crusher isn't nearly fine enough. Even ice I crush with my Lewis bags is borderline too coarse. The ice from my approximately $50 Deni electric ice crusher, which makes finely chipped ice, works pretty well. I don't have a snow cone ice machine so I don't know if that ice would be too fine.

The process I use is to pack the cone with finely crushed ice, poke the straw hole, and finally put it in the freezer for an hour before removing it to a Tupperware style container for storage so I can use the cone to start another.

Once placed in a drink it absorbs some of the cocktail by capillary action so the entire cone takes on the hue of the cocktail.